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| Does anyone have a good red wine meat marinade that does not contain alot of oil? I used to use "Red Wine Marinade" by Mr. Marinade, a brand by T. Marzetti located in Ohio. You could marinate beef, pork, or chicken and cut it with a fork. The line was discontinued about 2 years ago. T. Marzetti's other lines of marinade are to spicey. I prefer a marinade that tenderizes the meat, not one that overwhelms the taste. |
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| P.S. lpsage, I must be blue collar since I spelled "to" incorrectly. |
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| I posted to your thread on the recipe forum. Ann. |
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| Here's a simple, yet effective one by James Beard: 1/2 C burgundy wine The primary function of oil is to facilitate the co-mingling of disparate flavors so as to become homogeneous. You can reduce the oil here by half if you want, but I would also cut the Worcestershire by half if you do. Or, you can try this. It's not a wine marinade but is it *really* good. The meat gets really tender but the flavors remain subtle, at least to my palate. 1 tsp. lemon zest courtesy Omaha Steaks Delish! B |
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